The ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE are a rustic and very tasty first course, easy to make using simple ingredients from the peasant tradition. Although prepared today in many parts of Italy, they are a classic of Apulian cuisine and particularly Bari.
I wanted to personalize the recipe and make it, if possible, even richer and more flavorful by adding smoked scamorza and giving the dressed pasta a quick pass in the oven to obtain a crispy surface. It’s a humble dish but one that can also be prepared for important occasions and, thanks to this recipe, also in advance.
SEE OTHER RECIPES WITH ORECCHIETTE:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz orecchiette (dry)
- 2 lb broccoli rabe
- 4 sausages
- 7 oz smoked scamorza cheese
- 1 clove garlic
- to taste extra virgin olive oil
- Half glass white wine
- chili pepper (optional)
- to taste salt
- to taste Parmesan
Tools
- 1 Skillet
- 1 Pot
- 1 Baking dish
Steps
To prepare the ORECCHIETTE WITH BROCCOLI RABE AND MELTY SAUSAGE first trim the broccoli rabe, removing the largest leaves and discarding any that are too tough or damaged. Cut off the hard part of the stems and wash them several times under running water.
Then sauté them in a skillet with some oil, the garlic clove and the chili pepper for about 10 minutes. Once cooked, set them aside.
In the same skillet brown the crumbled sausages, deglaze with the white wine and once it has evaporated, continue cooking for another 15 minutes. Add the broccoli rabe and let everything meld together.
Cook the orecchiette in plenty of boiling salted water, drain them al dente, pour them into the skillet and toss for one minute over high heat in the sauce.
Turn off the heat, add the scamorza cut into cubes, mix everything and transfer the orecchiette to an oiled baking dish.
Sprinkle the surface generously with Parmesan and bake in a preheated oven at 392°F for 15 minutes.
As soon as they are lightly browned, remove from the oven, let them rest for a few minutes and serve at the table.
